BROCCOLI & QUINOA BREAKFAST PATTIES | VEGAN MONDAY #TRYVEGAN©
Good morning world, and welcome to another #TryVegan recipe. Every Monday and Friday we release on this news site to hundreds and thousands of readers, and many more subscribers (around the globe) a ‘Try Vegan recipe’ Furthermore every day we also release a vegan and/or vegetarian recipe via our main Facebook page hereto: TRY VEGGIE OR VEGAN. Monday and Friday’s vegan recipes are aimed at those that are still wanting to try, but unsure, so why not dedicate two days of the week where you’re meat and dairy free for two of them days?
As we explain every week all recipes are aimed at everyone. We covert recipes from our readers, we share recipes from third parties, and we also make our own recipes. (Stay tuned for the new and tasty French Fries – you’ll be gagging for more). Moreover NO animal died in the making of any recipe that is 100% vegan. Anyway lets crack on.
Broccoli is probably not something you’d imagine ever eating for breakfast. However if that simple yet crucial healthy green vegetable is mixed with other plant based materials and served up with refreshing drinks you’ll never know. Did you know: Broccoli actually helps to ‘fight off cancer cells’ however it doesn’t cure cancer, nor has it ever cured any cancerous illness that I am aware of. If it helps to prevent cancers though from forming, then get it down you fast.
2 Garlic cloves
1 1/2 tsp Garlic powder
1 handful Green onions
1 cup Mixture of broccoli and carrots
1 1/2 tsp Onion powder
2 tsp Parsley
2 Flax eggs
1/2 Vegetable bouillon
2 cups Vegetable broth, low sodium
1 Vegan sour cream
1 cup Quinoa, cooked
1 Salt and pepper
2 tbsp Coconut oil or extra virgin olive oil
1/2 cup Bread crumbs, gluten free
“THAT’S AL YOU NEED”
Rinse quinoa thoroughly then place in a sauce pan with 2 cups of low sodium vegetable broth and 1/2 vegetable bouillon (optional). Once it reaches a boil, reduce heat, and let simmer for 15 minutes. The quinoa will absorb all the broth. In a large bowl add 1 cup quinoa, shredded broccoli and carrots, flax eggs, bread crumbs, garlic, parsley, 2 tbsp of oil, and salt and pepper to taste, mix until well combined. Drizzle a little coconut oil or extra virgin olive oil over a fry pan. Make palm size balls out of the mixture. Place on fry pan and flatten with a spatula. Cook on both sides 2-3 minutes or until crisp golden brown then place on a plate lined with a paper towel to catch any oil drippings. Do not over saturate with oil. Once cooked enjoy right away and top with vegan sour cream and parsley.
Store in an airtight container, will last in the fridge for up to 5 days, maybe a little longer. Enjoy!
“SOMETHING GOOD TO DRINK MAYBE?”
As with all healthy breakfasts its always good to have a health drink too (with plenty of clear water). While we do like to advocate for non-dairy I myself have noticed among many vegan recipes there is an awful amount of water missing. Water is an incredibly important fluid for humans – and without it you die, simple as. I myself drink over 3.4 liters of water everyday and have done for years. You’ll know when you’re hydrated because your urine will be clear and non-smelly (that’s a good sign).
Dehydration is a leading cause for many diseases, infections, bowel problems and even serious illnesses forming. Furthermore a significantly low water intake can affect your concentration, reduce your alertness, increase irritability, mood swings, and has even been proven in students to lower their grade results. Why though?
Basically your brain needs water, to be precise your body and brain needs at least 2.6 liters of [clear water] every single day. Students trialed with a low water intake were shown to have poor exam results. Students trialed with a good water intake were proven to have near top grades. Water increases your brain function, wards of tiredness, water is so damn good for you – many of us still fail to drink enough. I find that strange.
You know many armed forces combatants that used to present themselves to me with common illnesses I’d allow them to speak then send them off, my simple order was please drink for 48 hours up to and over NOTHING BUT CLEAR WATER. You may find this difficult to digest but your immune system needs water to fend off bugs. Without it you’ll be coming down with bug after bug. Over a decade ago I read a book from an imprisoned general practitioner in Asia. He was a Human Rights Activist. Furthermore he was also a (GP).
Unfortunately he had all of his medicines removed from him, when sent to prison. Within his cell were a number of men that were suffering from serious ulcers and illnesses. Dr Batmanghelidj cleaned the ulcers with water that the guards provided to him, and asked the men to drink water every few hour until the infections cleared up until they were 100% hydrated.
The ulcers cleared up in under one week!. Meanwhile the other men that were presenting themselves to Dr Batmanghelidj were all exhibiting common and some serious illnesses. Dr Batmanghelidj later found out that them men were all being denied water. Once provided with water their symptoms and illnesses went away. You can read Dr Batmanghelidj’s book here and please do purchase it. There are no magical cures for cancers, or other ‘serious illnesses’. However a good intake of water actually increases one good thing in your body – being that of your immune system.
“ONCE YOUR IMMUNE SYSTEM IS IN WORKING ORDER – SO ARE YOU”
“THAT’S BASIC AND STRAIGHT FORWARD MEDICINE WITHOUT THE MED’S”
BREAKFAST HEALTH SHAKE
This recipe was submitted to myself from a wonderful woman that’s actually incredibly healthy. Could it be the water? The shake is called the ‘MEAN GREEN’ and its filled with many antioxidants too.
1 stick of Celery
Half a Cucumber
1 half of a Lemon
1 handful of Spinach
1 handful of cos Lettuce
1 Pear (skin included), 3-4 rings of pineapple
1 big cup of CLEAR water and just a handful of ice cubes
Add to this a teaspoon of flax seeds
Take all your prepared ingredients above, add them to a blender, and blitz for about twenty seconds or until the mixture is smooth. Please note when adding ice cubes you may need to blend for a little longer, and shake the blender about a bit depending on the size of the ice cubes.
That’s it folks. Your morning breakfast and drink has been written – now all you need to do is make it, serve, and consume.
Have a nice day and, don’t forget to check the video out below ON WATER!
Dr Jose C. Depre PhD. MEnvSc. BSc(Hons) Botany, PhD(NeuroSci) D.V.M.
Master of Environmental, Botanical & Human Science.
Vegan Monday | Braised Tofu With Mushrooms Taiwanese Vegan Style.
Every Monday and Friday we release on this site a vegan or vegetarian recipe for hundreds of thousands of readers across the globe during the last six months of the year. Furthermore we also release everyday via our main Facebook page a vegan or veggie recipe. Vegan Monday’s and Fridays are aimed at everyone, to encourage our readers twice a week to at least try a meat free or dairy free diet. We’re not forcing our beliefs or diet whatever you wish to call it onto you, however we’re giving you the option to at least try, and why not?
Today’s environment is heating up and fast. The IPCC (Intergovernmental Panel on Climate Change) has predicted a 2-3oc temperature rise globally come 2050-2100, and the main reason for this rise is due to massive methane and carbon pollutants entering the atmosphere. So we believe its in our interests and, yours to at least try to reduce the effects of climate change by opting for one or two days a week (meat and dairy free)?.
Over the past month we have been asked by many people around the world to provide recipes about tofu, or have been submitted meat recipes to change into meatless recipes. This Monday we’re going back to Asia briefly and next week we’re going to get our hands into some real European vegan and veggie recipes.
BRAISED TOFU WITH MUSHROOMS TAIWANESE STYLE
- 500g fresh tofu
- 3 colours of peppers (half a pepper of each)
- A stick of celery or two
- Wood ear fungus, a handful
- A cup of dried shitake mushrooms
- One chopped spring onion
- A chili
- A thumb of ginger
- Sauce – 2 tbsp soy sauce and 1 tbsp thick soy sauce, some sesame oil, corn flour and a vegetable stock cube, 2 tsp sugar (please check for palm oil, if added please try to leave out)
- One carrot shredded for topping
- A handful of shredded spinach for topping
Soak the dried mushrooms and wood ear fungus overnight in a cup of water (keep the water for the gravy/sauce).
Cut the tofu into small/medium triangles. Chop up the rest of the ingredients to your liking. In a small bowl make the sauce with the 2 soy sauces and the stock cube, the dried mushroom soaked water and use cornflour to thicken and 2 tsp of sugar. (Please leave the sugar out if catering for diabetics, or children).
Now quick fry all your peppers and celery, for about 20 seconds in hot shallow oil. In the hot pan pour out the oil and add in some sesame oil, just about 2 tbsp. Put the tofu pieces in the hot pan and add a teaspoon of sugar to help the browning. Turn the tofu patiently until all your sides are browned and crispy. For a sugar alternative – please click the link here http://greatist.com/health/30-sugar-substitutes-any-and-every-possible-situation
When it looks ready, push the tofu to the side and add the other vegetables, stir with a bit more oil if you need it, also add a bit of soy sauce. Add the bowl of sauce you made, now braise the whole lot together for a couple of minutes so the sauce flavor combines into the tofu. Optionally add a dash of Worcester sauce and a sprig basil to serve, garnish with grated raw carrot and spinach!
I’m not a fan of tofu, (but that’s my opinion), however when I cooked this last night it was incredibly tasty, and infused with so many different tastes that slowly emit into ones mouth stimulating all the tastes buds, palate and finally brain. The tip is not to overcook these foods, as it will drain the flavor, and you’ll be left with a tasteless goop. You can add like I did sunflower seeds or mixed seeds to the top, and a handful of crushed pistachio. Don’t forget to check the quick and easy recipe out below via the video.
Have a nice day.
Dr Jose C. Depre.
Environmental, Botanical & Human Scientist.
VEGAN PEPPERY MUSHROOM SOUP (UK)
As we are now nearing the end of our South American vegan and vegetarian journey, we’ve decided to take a wee detour back to Northern Ireland (aka Belfast) for a little warmer, and wow this was one amazingly nice, warm, and actually rather filling dish. This recipe is from Mme Toni Devine whom supervised my first prepping and cooking of a dish that frankly I haven’t even made before. So what the hell, I was at the mercy of a rather calm (yet stern chef) ;O)
I’ve always purchased vegan or veggie soups from the supermarket, but today I tried a little something different, and to be honest this was the very best soup I have tried, and made, and yes I ate the lot, from the very pan I cooked it in, why not?
One half of a red onion
1/3 of a lemon
1 punnet of button mushrooms
1 punnet of chestnut mushrooms
1 clove of garlic (I used 2)
Cup of roughly chopped parsley
1 tablespoon of olive oil (optional)
1-2 small tea spoons of pepper
1 tablespoon of cayenne pepper (optional)
1 vegetable stock cube (you can make your own veggie stock)
1 large knob of vegan butter
1 1/2 large cups of boiled water
Chop the half of a red onion and your parsley. Take the nob of vegan butter and add that to a hot pot. Gently cook the onions and the parsley for approximately 4-5 minutes on a gentle heat. Next, take your button, chestnut mushrooms, and crushed garlic, add them to the pan with the onions and parsley. Brown gently, until the mushrooms are cooked. Take your pepper and cayenne pepper and add to the cooking pot. (I used cayenne pepper due to my own culture, and because I wanted the soup to be slightly more spicier).
While the ingredients are cooking on a low heat, boil enough water to fill the pot 3/4 of the way. Take your vegetable stock cube and add that to a cup or jug. Once the water is boiled add enough hot water to break the veggie stock cube up. Then add the remainder. Once the stock is completely dissolved and your pot of mushrooms, parsley, onions Etc is now browned add the hot veggie stock water to the pot. Add one tablespoon of olive oil (if required).
Bring the pot to the boil, then reduce the heat to a very gentle simmer. Take your 1/3 lemon and squeeze into the pot, stirring the pot of ingredients every ten minutes. Then half way through the cooking add the coconut cream and stir well. DO NOT add the lemon after adding the cream as this may split the cream.
Image: Leave the pot to simmer gently for 30 minutes.
Once your 30 minutes is up, take your blender and blend all of the ingredients within the pan, until the pan is a fine soup like consistency as seen in the image (top screen), or below.
Image: Blend the mix into a fine soup until no lumps are seen.
Your soup is now ready to serve. Take some cold or warmed crusty bread buns, or as I used Peshawar Naan Bread (and crusty rolls). Eat from the pan as I did, or serve into a nice warm bowl, and enjoy with boiled veggies, or on its own. This really was a stunning yet simple soup to make, and not a single piece of goodness is lost. What goes into the pan stays in the pan, and doesn’t like some homemade soups end up going down the sink. Who needs supermarket soup when you have this?
Image: Serve with a wee bit of coconut cream and rough chopped parsley.
Once ready to serve, take a wee bit of coconut cream, some roughly chopped parsley, and eat hot. That’s as simple as its going to get, and it really was amazing. Mme Devine’s cooking is actually quite amazing, and no, I’m not saying that because were in a relationship. I would recommend this style of cooking to anyone, and its 100% homemade how it should be. Nothing is lost in the making, its cheap to buy, and its packed with goodness, and nutritious. I love cooking, and so does Mme Devine. Stay tuned for more delights…..
Recipe: Mme Toni Devine, Northern Ireland (Vegetarian).
Dr Jose C. Depre
CHERRY ALMOND QUINOA SMOOTHIE
Written by Dr Jose C. Depre | A great breakfast for all those on the go, healthy and nutritious, not forgetting packed with tons of energy, fiber, antioxidants and finally Mother Natures healing remedies.. Please follow our main vegan and vegetarian site hereto on > Facebook <
VEGAN MONDAY | VEGAN SOUTH AMERICA.
Keeping in line with our month long South American vegan and vegetarian delights we bring to you again #veganmonday. Every Monday and Friday we host a vegan or veggie recipe as we have done for over two years from around the world. This week we continue with our South American recipe guide.
We kind of laid off the vegan and veggie smoothies and focused more on main dinners, and where to locate them foods, and/or recipes. However today we have chosen a more South American smoothie breakfast recipe, and why not? EVERYONE needs a smoothie vegan or veggie of some-sort every day.
So, what we got for ya? Check this baby out.
CHERRY ALMOND QUINOA SMOOTHIE.
The recipe is quite simple, and the ingredients are very easy to obtain from your local hypermarket. Frozen or fresh cherries can be purchased in just about every good hyper-stall, and almonds are literally obtainable everywhere. You can mix this smoothie with any type of [non-dairy milk] you jolly well wish. Or if your not a vegan, I do ‘advise’ that you at least purchase your milk from sources where cows and their young are not killed, but live their life out naturally and happily.
Yes you can locate farms where cows and their young live naturally as I’ve lived on many of these natural farms, where hand milking is the only type of milking, and milk is only harvested when the cows are ready, and no, not a single animal is killed. Nope its not organic as a whole, more natural living, and 100% organic combined.
RECIPE – CHERRY ALMOND QUINOA SMOOTHIE:
You will require:
1. One cup of almond milk. I dislike almond milk so tend to go with coconut milk, and then incorporate blended almonds within the milk.
2. Half of a cup of pitted cherries (frozen are best), but that’s my choice not necessarily yours.
3. 1/4 of a cup of cooked quinoa.
4. You will then need 1 delicious tablespoon of almond butter.
5. One tablespoon of flax seeds (very good for you).
6. Finally 1 tablespoon of agave syrup.
If I am feeling unwell, or suffering a sore throat, or just require a little more natural sweetness then I’ll add 2 tablespoons of (bees honey). This honey comes from bees that build their nest within specially built hives that (drain the honey naturally), and DOES NOT require smoking of the bees or disturbance of the hive to obtain the honey.
YES there are hives that are now fitted with such mechanisms that don’t harm the bees. See below for one example:
Add all ingredients to a blender and pulse until the fruit is in small chunks. Increase the speed to medium-high and continue to blend until creamy and smooth.
Enjoy your breakfast.
Have a nice day
Dr Jose C. Depre.
Environmental & Botanical Scientist.